Cheese Bake Broccoli Carrots (Printable)
Broccoli and carrots in creamy cheddar sauce with a crunchy panko topping—comforting vegetarian bake ready in about 50 minutes.
# What You'll Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups carrots, sliced, fresh or frozen
→ Cheese Sauce
03 - 2 cups shredded cheddar cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - Salt, to taste
10 - Black pepper, to taste
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon melted butter
13 - 1/4 cup grated Parmesan cheese, optional
# How-To Steps:
01 - Preheat oven to 350°F (180°C). Grease a medium-sized baking dish with nonstick spray or butter.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes until just tender, then drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, stirring to form a smooth roux.
04 - Gradually whisk in 1 cup milk until the mixture thickens and is smooth. Remove from heat and add shredded cheddar cheese, garlic powder, onion powder, salt, and pepper, stirring until cheese is fully melted and sauce is creamy.
05 - Fold the blanched broccoli and carrots into the cheese sauce gently, ensuring even coating. Transfer the mixture to the prepared baking dish.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese if using. Sprinkle the mixture evenly over the vegetables in the baking dish.
07 - Bake for 25 to 30 minutes, or until the top is golden brown and the filling is bubbling. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- When you want veggies to feel cozy and indulgent, this cheesy bake is your answer.
- It’s become my go-to for pleasing both picky eaters and vegetable lovers without fuss.
02 -
- I learned the hard way not to over-steam the veggies—they turn mushy fast in the oven.
- Mixing the panko with butter evenly is what gives that irresistible crunch and helps it brown up instead of staying pale.
03 -
- If you forget to drain the veggies, your sauce will run—press out excess water for the best texture.
- Letting the casserole rest before scooping ensures the cheese sauce is perfectly thick and scoopable—not soupy.